Transcription of (Framework for) Steviol Glycosides
{{id}} {{{paragraph}}}
Example: dental hygienist
(Framework for) Steviol Glycosides
Specification Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 91st Meeting 2021 (Framework for) Steviol Glycosides This monograph was also published in: Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 91st Meeting 2021. FAO JECFA Monographs 26 2 of 32 (Framework for) Steviol Glycosides Prepared at the 91st JECFA (2021) and published in FAO JECFA Monographs 26 (2021), superseding specifications prepared at the 87th JECFA (2019) and published in FAO JECFA Monograph 23 (2019). Introduction Steviol Glycosides are constituents of the leaves of the plant, Stevia rebaudiana Bertoni and have a sweet taste. Steviol Glycosides have the same Steviol aglycone bound to different types and numbers of glycoside units ( , glucose, rhamnose, xylose, fructose, or deoxyglucose).
& Prakash (2011a) 1.13 Rebaudioside D 63279-13-0 SvG5 1129 0.28 Glcβ(1-2)Glcβ1- Glcβ(1-2)[Glcβ(1- 3)]Glcβ1- Sakamoto et Appendix al. (1977a) A: Chemical Information Major and Minor Steviol Glycosides. 5 of 32 . Table A. Summary of Formula and R-Groups of Identified Steviol Glycosides from the Leaves of .
Loading..
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: